THREE BEAN CHILI

Oh Yes!  It’s winter and we love to eat something hearty that provides some leftovers for lunches.

1 medium zucchini,chopped

2 medium onions, chopped

1 medium green pepper, chopped

1 medium sweet red pepper, chopped

1/4 cup olive oil

4 garlic cloves, minced

2 cups frozen corn

2 cans (28 ounces each) Italian stewed tomatoes, cut up 

1 can (15 ounces) tomato sauce

1 can (15 ounces) pinto beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1 can (15-ounce) white (cannellini) beans, rinsed and drained

1 jalapeno pepper, seeded and chopped

1/4 cup each minced fresh cilantro and parsley

1/4 cup chili powder

1 tablespoon sugar

1 teaspoon salt

1 teaspoon ground cumin

Directions

Over medium-high heat, saute zucchini, onions and peppers in the olive oil until tender. Add garlic; cook 1 minute. Reduce heat to medium.  Stir in tomatoes, tomato sauce, corn, beans, jalapeno and seasonings. Bring to a boil.  Reduce heat; cover and simmer 30 minutes or until heated through, stirring occasionally.

Serves 12

PS Serve with Positively Shelle’s  Cornbread or Spicy Sweet Potatoes.